Skip to main content

Avalose unda ( Ari Unda)/ Rice Balls



Avalose unda (update pic)

Ari unda/Avalose unda meaning rice balls is a traditional sweet of Kerala. It is made with very little ingredients but has a wonderful aroma of roasted rice, coconut and cardamon.The sweetener used for this recipe is jaggery. Avalose podi is a snack by itself, you can mix add chopped banana and have it for tea. For Avalose unda you mix it with jaggery and make it into balls/ladoos.It is usually made by dry roasting matta or chemba rice till brown and then making a fine powder of it. I have instead used a shortcut which my mom uses as it was difficult for me to pound the rice.It came out well and my family was able to enjoy the traditional taste of ari unda.

For me this sweet invokes lots of childhood memories. As children we used to sit around joyfully watching grandmother and aunts busy roasting, pounding and mixing rice and jaggery to make these laddos. It is made in large quantities on festive occasions like Onam and Vishu. This has a long shelf life. Uncles and cousins who visit grandmother during Onam returned home with freshly made  pickles, chips and ariunda. Now kids enjoy several tempting treats in bakeries and I am not sure whether humble avalose unda will catch their attention. But this snack makes me nostalgic. Try this traditional snack, it is definitely worth a try.

Ingredients
Rice flour- 2 cups
Jaggery- 1 cup
Coconut- 1 cup
Coconut milk- 1/2 cup

Cardamon powder- 1 tsp
Roasted black sesame seeds- 2 tbs
Ghee-3 tsp
Dry ginger powder- 1/2 tsp
Cashews crushed- 3 tsp
Cumin- a pinch
Roasted Rice flour ( extra) 3 tbs


Updated pic


Take rice flour in a bowl and sprinkle coconut milk little by little and mix the flour with your hands. Do not pour in but just sprinkle and  mix well.You need to wet the flour and make sure that there are no lumps.Also add cumin and roast this flour really fine on medium heat till there is a nice aroma and it becomes crispy. Add coconut and roast for another 5 minutes or till the mixture changes color.Let this cool off a bit.
Boil jaggery along with 1/2 cup of water strain and remove impurities. Put it back to heat and allow it to attain a two thread consistency. To check consistency pour a few drops of the syrup into a bowl of cold water. If you can form a ball then the syrup is ready.Add finely chopped cashew nuts, roasted sesame seeds,cumin powder, dry ginger powder and cardamon powder. Quickly mix in rice flour and ghee and mix well. Let it cool off a bit. Make small balls when it is still warm and roll in roasted rice flour. You can preserve this in a closed container for up to a month.
Try this..
Hope you will all enjoy.

Comments

  1. Looks yuMM :) Yes, it will be named attieke ( pronouced as Achaki or achiki

    ReplyDelete
  2. What a flavourful and delicious ladoos...looks really cute :-)

    ReplyDelete
  3. wonderful and delicious looking ladoos...lovely pics as well...

    ReplyDelete
  4. Ariunda looks delish Suja...ayyo kothy varunu..

    Love
    Kairali sisters

    ReplyDelete
  5. wow what a superb presentation...anyone would love to have this..

    ReplyDelete
  6. Yummy looking laddus, nice pictures

    ReplyDelete
  7. Look fantastic..i have eaten them back in hostel..One of my friends used to get these

    ReplyDelete
  8. Thanks all for your sweet comments:)
    Thanks Rach would love to try that one dear:)

    ReplyDelete
  9. This is so yummy and perfectly shaped dear...

    ReplyDelete
  10. I have never tried rice flour ladoos but they sound delicious.

    ReplyDelete
  11. ariyunda looks perfect...orennam kittiyirunnekil...

    ReplyDelete
  12. wow.. this looks delicious Suja..

    ReplyDelete
  13. Wow, Suja they looks so delicious and tempting. Never had them before. Beautiful !!!

    ReplyDelete
  14. Ari unda looks really yummy..Shortcut method kollam..First picture, superb!!

    ReplyDelete
  15. Hi Savi,

    I have a Sunshine and Circle Of friends award for you. Check Out Tomorrow on ly blog. :) Have Fun and enjoy every bite in life :)

    ReplyDelete
  16. wow ariyunda! my favorite!...with all those sweet childhood memories!

    ReplyDelete
  17. Suja...tats awesome..reminds me of my amma who used to pound rice and make it fm de sctrath...simply love em...thks for sharing.

    ReplyDelete
  18. Yummmmy...Ari unda makes me nostalgic..my mom used to make this.

    ReplyDelete
  19. looks perfect dear and nice click too. ente mother in law de special anu.

    ReplyDelete
  20. I wont bother to have some rice balls rite now..looks fantastic Suja..

    ReplyDelete
  21. super super nammal kannur karu vere method annu use chyunna....ari unda undakkan kannaur karu annu expert ennu entta neighbour parayum...

    ReplyDelete
  22. Such lovely and inviting laddoos...

    ReplyDelete
  23. Ayyo...kothipichu kollunne....adipoli....ippo venma enikku..vannal kittumo?? atho ellarum koode theertho??

    ReplyDelete
  24. Rice laddoos looks perfect you hv done it beautifully ,,presentation n photography looks sooo cute.

    ReplyDelete
  25. Thanks all for your sweet comments and encouraging words :)
    Beena would love to learn that recipe dear :)
    Sarah you are most welcome..ethu theerthu...veere undakamalloo :)

    ReplyDelete
  26. ari unda looks great and mouth watering..well mounted and clicked

    ReplyDelete
  27. i have never tried this..can u blve tht...i shud give it a try sooon and find out how it tastes..pic looks nice

    ReplyDelete
  28. Ladoo looks absolutely delicious Suja. So beautiful a picture dear!

    ReplyDelete
  29. Hi suja,thats a pleasing array of laddoos one would long for esp me :) Pictures are well captured,happy to follow u.

    ReplyDelete
  30. I've never tried this ladoo..I want too gobbleup right now..looks so tempting!! sure to try soon...

    ReplyDelete
  31. This is my favorite.but method sounds a bit different from yours.Seems your method is easy.Thanks for sharing.

    ReplyDelete
  32. hmmm....
    they look perfect and delicious dear :-)

    ReplyDelete
  33. Lovely rice balls...Nice presentation.

    ReplyDelete
  34. Thanks all for your feedback's and encouraging comments..Thanks for stopping by, do visit often.

    ReplyDelete

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

Uzhunnu Vada/Urad Dal Vada

Uzhunnu Vada/Urad Dal Vada Uzhunnu vada or medu vada is a very common snack in south India and is a perfect accompaniment with a cup of hot piping tea.I like it as a snack but again cannot resist when it is served with idli,sambar and chutney as breakfast. One might wonder where does all the aroma come from? The  plain deep fried lentils is by itself flavorful because I make them often for  vada curry. But in uzhunnu vada the addition of pearl onions,ginger and curry leaves imparts a wonderful aroma that is irresistible.This is something I really missed when I came here to the US until I started making my home made version. Try this you will surely love it. Ingredients Urad Dal/Black lentil skinless- 1 cup Rice flour- 2 tsp Pearl Onions- 4-5 Ginger finely chopped- 1 inch thick Curry leaves finely chopped- 1 spring Green chilly  finely chopped- 3 Whole black pepper- 5-6 salt to taste Oil- 2 cup to fry Wash and soak urad dal and rice for about 4-5 hours. Drain

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The  traditional slow-cooked stove top recipe  and  an Instant pot recipe . Recently I have been making this curry in Instant pot and it comes out perfect each time. Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-I